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chicken supremes in sauce.

Chicken Supreme with Supreme Sauce

Amanda
Boneless chicken breasts with bacon, garlic and button mushrooms, cooked in a velouté supreme sauce enriched with cream.
5 from 24 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine French
Servings 4
Calories 767 kcal

Equipment

  • large deep frying pan or skillet
  • wooden spoon
  • tongs
  • slotted spoon
  • sharp knife
  • garlic crusher - optional

Ingredients
 
 

  • 4 chicken breasts skin on or 2 large chicken cutlets
  • 1 tablespoon olive oil
  • 2 tablespoon butter
  • 1 teaspoon salt flaked sea salt
  • ½ teaspoon pepper freshly ground black pepper
  • 2 shallots peeled and finely chopped
  • 100 g bacon smoked bacon lardons
  • 2 cloves garlic peeled and crushed
  • 1 tablespoon flour plain or all purpose
  • 100 ml white wine fry
  • 100 ml chicken stock
  • 300 ml double cream heavy
  • 1 teaspoon Dijon mustard
  • 1 tablespoon tarragon fresh, chopped or 1 teaspoon dried
  • 200 g mushrooms button

Instructions
 

  • Put the olive oil in a large pan over a medium heat and cook the shallots for about 5 minutes until soft.
  • Add half of the butter and tip in the mushrooms and lardons for a further 5 minutes, stirring occasionally.
  • Peel and crush the garlic and add it to the pan, stirring for 1 minute.
  • Remove the mushroom mix from the pan with a slotted spoon and place in a bowl.
  • Pat the chicken dry with kitchen paper and season all over with the salt and pepper.
  • Add the remaining butter to the pan and place the chicken in, skin side down.
  • Cook for about 10 minutes until the skin is really crisp and golden then turn over and cook for a further 5 minutes.
  • Add the flour to the pan and use a wooden spoon to stir into the buttery juices for 1 minute.
  • Pour in the wine and cook for a minute then stir in the stock and tarragon.
  • The mixture should start to thicken as it comes to the boil. Turn the heat down to a simmer before adding the cream and mustard.
  • Return the mushroom mixture to the pan and stir the sauce well to combine.
  • Check the seasoning before serving.

Nutrition

Calories: 767kcalCarbohydrates: 11gProtein: 56gFat: 53gSaturated Fat: 26gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 280mgSodium: 1144mgPotassium: 1254mgFiber: 1gSugar: 3gVitamin A: 1432IUVitamin C: 7mgCalcium: 97mgIron: 2mg
Keyword chicken breast, supreme sauce, velouté sauce
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